Ingredients
- 1 tbsp (15 mL) each sesame oil and canola oil
- 12 green onions, diced
- 1 cup (250 mL) all-purpose flour
- 4 eggs, beaten
- 1 cup (250 mL) beer or soda water (approx), at room temperature
- 2 tbsp (25 mL) each rice vinegar and soy sauce
- 2 cloves garlic, minced
- 2 small dried hot red peppers, minced
- 1-1/2 (7 mL) tsp salt
- coriander sprigs and green onions
Steps
- In large skillet, heat sesame oil and canola oil over medium-high heat; stir-fry green onions for 30 seconds. Remove from heat.
- In bowl, mix together flour, eggs and beer; whisk in vinegar, soy sauce, garlic, hot red peppers and salt until fairly smooth. Add onions. Let stand in refrigerator for 15 minutes. (Batter should have consistency of thick cream; if too thick, add a little more beer.)
- Heat lightly greased or nonstick 6-inch (15 cm) crêpe pan over medium-high heat. Using 1/4 cup batter per crêpe, pour into pan, swirling to coat evenly. Cook until edge begins to brown about 30 seconds; turn and cook for 30 seconds longer. Transfer crêpes to paper towel-lined baking sheet; keep warm.
- To serve, fold crêpes into quarters; arrange on platter. Garnish with coriander and green onions.
